Name: Sugar Cane Shrimp
Ingredients: 1/2 cup sugar; 1/2 cup water; 1 cup olive oil; 1 teaspoon chili oil; 2 tablespoon lemon juice; 2 teaspoon minced shallots; 1 teaspoon minced garlic; 3 tablespoon minced fresh dill; 1 1/2 tablespoon minced parsley; 2 teaspoon minced fresh tarragon; 2 teaspoon minced fresh basil; Dash of salt and ground red pepper; 12 large shrimp, shelled and cleaned; 4 sugar cane spears, 6 x 1/4 x 1/4 inch; 8 ounce firm tofu, drained; 1 cup shredded daikon (white japanese radish); 1/4 cup chopped green onions

Sugar Cane Shrimp

Ingredients

1/2 cup sugar
1/2 cup water
1 cup olive oil
1 teaspoon chili oil
2 tablespoons lemon juice
2 teaspoons minced shallots
1 teaspoon minced garlic
3 tablespoons minced fresh dill
1 1/2 tablespoon minced parsley
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh basil
Dash of salt and ground red pepper
12 large shrimp, shelled and cleaned
4 sugar cane spears, 6 x 1/4 x 1/4 inch
8 ounces firm tofu, drained
1 cup shredded daikon (white japanese radish)
1/4 cup chopped green onions

Instructions

In a saucepan, bring the sugar and water to a boil, remove from heat. Add oils, lemon juice, shallots, garlic, the herbs, and the seasonings. Marinate shrimp in mixture for at least 1 hour. Using the sugar cane spears, skewer 3 shrimp on each, reserve remaining marinade for the dressing. Broil or saute, skewers until shrimp is done. Cut tofu into 8 cubes. Broil or saute, tofu until golden brown. Place 2 tofu cubes on each plate, top with a shrimp skewer. Garnish with daikon and green onions. Serve with Balsamic Vinaigrette. Makes 4 servings. To make balsamic vinaigrette, combine 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon salt, 1/4 teaspoon sugar, and a dash of white pepper, mix well. Add 1/2 cup of the reserved marinade. Serve over shrimp. Makes 1 cup.